April Recipes of the Month 2019

Posted by on 04/01/2019

Made in Oklahoma April Recipes 2019


 

Make this Easter dinner the best yet with recipes from the Made in Oklahoma Coalition.

Spring gatherings call for fresh, flavorful food. The classic centerpiece of an Oklahoma Easter or spring meal is ham. A Schwab’s spiral-sliced ham is delicious on its own, but try taking it to the next level with raw honey, butter-pecan syrup, mustard and thyme. The glaze on this sweet and savory ham creates a beautiful golden color.

Our Warm Vegetable Salad is full of flavor and color. Beets, sweet potatoes, asparagus and mushrooms are roasted for intensity. Basil, cheese and pecans add crunch and interest.

Lemon is a traditional flavor for Easter, and our Lemon Yogurt Cake is the perfect way to end the meal. The whole vanilla yogurt creates a rich cake with a puckering lemon taste from lemon juice and zest. This is a cake pretty enough to show off on a cake stand.

Beyond Easter, many of us are looking for fresh springtime recipes, like our Grilled Chicken Wings with Fresh Cucumber Relish. Wings marinated and grilled with Boudreaux’s Wing Sauce are a new twist on grilled wings. Instead of a dipping sauce, try these wings with a relish made from pickled cucumbers. The tanginess of the cucumbers is the perfect counterpoint to the spice of the wings.

Cook something fresh this spring using MIO ingredients. It’s good for you and good for Oklahoma!

 

Honey Mustard Glazed Ham

Serves: 12

Description: Make this sweet and savory ham the centerpiece of your Easter meal.

Ingredients:

1 (approx. 10 pound) Schwab’s spiral-sliced smoked ham

1 cup Andrew’s Honey Bees raw honey

1/3 cup Griffin’s Butter Pecan Syrup

2 tablespoons apple cider vinegar

4 tablespoons Hiland unsalted butter

3 tablespoons Seikel’s Oklahoma Gold mustard

1 tablespoon finely chopped fresh Scissortail Farms thyme

½ teaspoon kosher salt

Directions:

1. Preheat the oven to 350 degrees.

2. Place the ham in a roasting pan, cut-side down, and pour 1/2 cup water into the bottom of the pan. Cover the pan tightly with foil. Bake until the ham is heated through, about 2 hours.

3. Combine honey, syrup, vinegar butter, mustard, thyme and salt in a small saucepan. Cook over medium heat just until mixture begins to simmer, about 2 minutes. Remove from heat.

4. Increase oven temperature to 400 degrees. Remove foil from pan, and brush about half the honey mixture over ham. Bake 15 minutes. Pull out ham from oven and brush with remaining glaze, cooking another 10 minutes or until ham is well-browned and bubbly. Be careful not to let glaze burn.

 

Warm Roasted Vegetable Salad

Serves: 4

Description: This fresh salad is complex enough to have for dinner.

Ingredients:

1 bunch beets (about 3)

1 medium yellow onion, cut into 8 wedges

1/2 pound Triple S Farms sweet potatoes, peeled and cut into 1-inch chunks

1 (8-ounce) package J-M mushrooms

1 small bunch asparagus, cut into 2-inch pieces

Salt and pepper, to taste

½ cup Miller Pecan Co. pecans

4 cups Scissortail Farms spring mix

¼ cup chopped Scissortail Farms basil

¼ cup grated Lovera’s Caciocavera cheese

Directions:

1. Preheat oven to 425 degrees. Wrap beets in foil and roast in middle of oven until tender, 1 to 1 1/2 hours. Unwrap beets and cool. Remove skin from beets. Cut into slices. Toss with a drizzle of olive oil. This step can be done a day ahead. Keep roasted beets in the refrigerator until ready to serve. Warm in the microwave or a low oven before mixing with the remaining vegetables for the salad.

2. Toss together remaining vegetables: onion, sweet potatoes, mushrooms and asparagus with olive oil, salt and pepper. Place on a rimmed baking sheet, and roast for about 40 minutes, turning halfway through baking time. About 10 minutes before they’re done, sprinkle with pecans and toast until golden.

3. To assemble salad, place greens on a large platter. Drizzle with some of the dressing, and toss to coat. Arrange roasted vegetables over greens. Drizzle with more dressing. Top with basil and cheese. Serve immediately.

Balsamic Vinaigrette Dressing

Ingredients:

3/4 cup olive oil

1/4 cup balsamic vinegar

1 clove garlic, minced

1 1/2 teaspoons Seikel’s Oklahoma Gold mustard

1 tablespoon Cheatwood’s honey

Salt and pepper to taste

Directions:

1. To make the dressing, whisk all ingredients together until thoroughly combined.

 

Lemon Yogurt Cake

Serves: 8

Description: Whole yogurt and fresh lemons are the key to this beautiful spring cake.

Ingredients:

1½ cups Shawnee Mills all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

1 cup Amelia Creamery Plain Whole Milk Yogurt

1 cup sugar

3 eggs

Zest of 2 lemons

½ teaspoon Griffin’s vanilla

1 stick Hiland butter, melted

Glaze:

1/3 cup freshly squeezed lemon juice

1/3 cup sugar

Icing:

1 cup confectioners sugar

2 tablespoons freshly squeezed lemon juice

Directions:

1. Preheat the oven to 350 degrees. Grease a medium-size 8- or 10-cup Bundt pan or spray generously with nonstick cooking spray. (You can also bake in a loaf pan.)

2. Sift together flour, baking powder and salt into a bowl. In another bowl, mix yogurt, sugar, eggs, lemon zest and vanilla on low speed with an electric mixer until combined. Add dry ingredients, beating on low speed just until combined. Add butter, mixing on low speed until combined.

3. Pour batter into the cake pan. Bake 45 minutes or until cake is golden and a toothpick inserted in the center comes out clean. Remove cake from oven. Let sit for 10 minutes.

4. In a small saucepan, combine lemon juice and sugar to make glaze.

5. Remove cake from pan onto a cooling rack. Gently prick cake with a fork. Pour glaze over cake. Let cake cool.

6. Combine confectioners sugar and lemon juice to make icing. Drizzle over cake.


 

Grilled Chicken Wings with Fresh Cucumber Relish

Serves: 4

Description: Fresh herbs and a combination of smoky seasoning and Italian dressing elevate these wings.

Ingredients:

4 garlic cloves, finely chopped

¼ cup chopped Scissortail Farms fresh thyme

4 sprigs chopped fresh rosemary

1 cup Diane’s Legendary Italian Salad Dressing

2 teaspoons Head Country All Purpose Championship Seasoning

2 pounds chicken wings

1 cup Boudreaux’s Wing Sauce

Directions:

1. Combine garlic, thyme, rosemary and Diane’s dressing in a small bowl, mixing thoroughly. Divide this mixture, reserving half for a dipping sauce. Add the remaining mixture to a large resealable plastic bag.

2. Season chicken with Head Country seasoning. Add chicken wings to bag, seal and turn to coat. Chill at least 1 hour or overnight.

3. Prepare grill for medium heat. Remove wings from marinade and grill, covered, and turning occasionally, until golden brown and crisp, 20 minutes.

Fresh Spring Pickled Cucumber Relish

Ingredients:

4 small cucumbers, sliced lengthwise

1 small white onion

½ cup rice wine vinegar

1 tablespoon Cheatwood's Raw Honey

2 teaspoons sea salt

½ teaspoon freshly ground pepper

Directions:

1. Combine all ingredients into a small mixing bowl, cover and refrigerate overnight.